First rib cook on PBC

[wingnut128]

My first rib cook on the PBC. I did a chicken last week and that was awesome (I’m a new member so posting now - 👋 everyone).

I'm just using Kingsford briquettes and a couple chunks of cherry wood. So far I’m liking the PBC. Using KosmosQ rubs - waiting for my Killer Hogs BBQ rub (I need to start making some rubs … but these are pretty good, I think)

[KuKuPuffs]

Welcome! I like kosmos rubs but I find any sweet rubs like the hog honey it gets lost with all the delicious smoke the PBC provides unless you glaze it with another sweet bbq sauce afterwards. Hence I always go savory rubs.

[Finster]

Welcome from The First State!
the PBC puts out some great tasting food 😋
You're gonna go from like to love in no time...

[RichieB]

Welcome from Western Massachusetts. Looking good. It's a bit late now but in the future you might want to cut the slabs in half. The reason, the rack could get a bit too close to the coals. The result could be a bit overdone for those closest to the fire. That's been my experience, others not so much. Good luck with the cook and please share pictures of the results.

[wingnut128]

RichieB it’s funny you mentioned that - one of the racks is a bit close and is getting a bit “crisp”. I’ll trim it off … but I agree, I’ll split the racks next time. And KuKuPuffs I was wondering about that. I am going to sauce them … but I’ll play around with the rubs a bit. I did the Honey Chipotle Killer Bee … and I think you’re right - it’ll be lost in the smoke. And thank you for the welcome Finster

[KuKuPuffs]

RichieB it’s funny you mentioned that - one of the racks is a bit close and is getting a bit “crisp”. I’ll trim it off … but I agree, I’ll split the racks next time. And KuKuPuffs I was wondering about that. I am going to sauce them … but I’ll play around with the rubs a bit. I did the Honey Chipotle Killer Bee … and I think you’re right - it’ll be lost in the smoke. And thank you for the welcome Finster

I've tried both Meath Church Honey Hog, and the Kosmos Killer Bee by themselves only and a lot of the sweetness was lost from the tasty smoke. The way I ultimately made sweeter ribs is to use Kosmos Sweet Rib Glazes or some other Sweet BBq sauce in the last 20 minutes.

[wingnut128]

Do you all have a rough time frame for the ribs or is it really just test the pull back and see? I’m 2:15 hours in - probed with thermopen just to check … sitting ~172-175. Just curious (I’m sure there’s a ton of articles on here … but I’m being lazy and asking now 😬). I’m used to a pellet smoker and doing a wrap.

thank you!

[KuKuPuffs]

For me my baby back ribs usuall is 3.5 hours at 280F. I do not wrap and take it to 203f internal.

[JHB]

On my PBC, I find that St Louis cut ribs take about 4.5-5 hours at 250°. I test them a few times but the timing always works out pretty much the same.

[RonB]

Welcome to The Pit from Midlothian.

You are off to a good start.

[wingnut128]

Welcome to The Pit from Midlothian.

You are off to a good start.

Thank you!

[shify]

Looks great! As RichieB stated, I always cut my racks in half. I don’t temp my ribs rather I just probe for tendernesss. SLC spare ribs have been taking 3-4 hrs in the PBC - usually on the lower end.

[wingnut128]

This is a KosmoQ with their Asian rib glaze.

[wingnut128]

I mangled this one. It fell into the grill 🥺 That’s a Komso Raspberry chipotle sauce

[wingnut128]

Tastes good :-)

[Jim White]

Yum!

[klflowers]

Beautiful

[Greygoose]

I would say “you nailed it !”

[bbqLuv]

Welcome to Amazing Ribs.
I would eat them in a heartbeat maybe with PBR or a hot butter rum.